Well, I have to admit that they looked prettier in the garden, but they were pretty tasty. Since these were such young, tender greens, I decided to cook them in a non-traditional way.
Not Your Mama’s Collards
(or Collards and Peppers in White Wine Sauce)
1 medium onion, chopped
2+ tbsp. water
1 tsp. chopped garlic
1/4 cup vegetable broth
8 oz.-1 lb. collard greens, center ribs removed if necessary, and torn into bite-sized pieces
1 red bell pepper, sliced
1/8 cup white wine
Heat the water in a large, non-stick pot, and begin cooking the onion over medium-high heat. Cook and stir the onion, adding more water as necessary, until it begins to caramelize, about 6-8 minutes. It should turn light brown but not dry out or burn. Add garlic and stir for one more minute.
Add the vegetable broth, greens, and sliced pepper. Cover and cook for about 6 minutes, until greens are tender yet still bright green. If your greens are older, it may take longer.
Add the wine and stir and cook for about 2 more minutes. Season to taste with salt, if desired, and serve.